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Overhead close up shot of a bowl of sweet potato noodles topped with chickpeas, lentils, and fresh mint leaves with another bowl in the right corner and a small bowl of mint in the left corner

Curried Chickpea Lentil Sweet Potato Noodle Bowls

These Curried Chickpea Lentil Sweet Potato Noodle Bowls are a super nutritious, flavorful plant based meal! The chickpeas and lentils are simmered with onions, garlic, diced tomatoes, and spices, and then served over roasted sweet potato noodles!

Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 -3
Author Molly | Spices in My DNA


For the sweet potato noodles

  • 3 large sweet potatoes, peeled and spiralized (if you don't have a spiralizer, feel free to cut them into the shape of your choice and roast them)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the chickpeas

  • 1 tablespoon olive oil
  • 1/2 lg. white onion, diced
  • 2 cloves garlic, minced
  • 1 14.5 oz. can diced tomatoes
  • 1 14.5 oz. can chickpeas, drained and rinsed
  • 1/2 cup red lentils
  • 1 1/2 cups vegetable broth
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red curry powder
  • pinch of red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh mint


  1. Preheat oven to 400℉. Add sweet potato noodles to large baking sheet and toss with olive oil, garlic powder, chili powder, cumin, salt and pepper. Bake for 20 minutes, or until tender and golden, with slightly crispy edges, tossing occasionally.

  2. While sweet potato noodles are cooking, Add olive oil to a large, deep skillet over medium heat. Sauté onion and garlic for 4-5 minutes until translucent and golden, stirring frequently. Add tomatoes, chickpeas, lentils, vegetable broth, cumin, chili powder, oregano, curry powder, red pepper flakes, salt, and pepper. Raise heat to high and bring to a boil.
  3. Once boiling, reduce heat to medium/low and simmer for 25-30 minutes or until lentils are tender. Serve over sweet potato noodles and garnish with chopped fresh mint. Serve!